Potluck Potato Casserole Recipes

POTLUCK POTATO CASSEROLE

Potluck Potato Casserole image

The crunchy topping on this side-dish casserole gives way to a cheesy interior, resulting in a comfort food winner. A bonus with this dish is that you can make the casserole ahead - assemble and refrigerate it until time to bake. Sprinkle the cornflakes over the casserole just before baking. GOOD TO KNOW: Instead of a salty green bean casserole, try this low-sodium crowd-pleaser for brunch or dinner.

Provided by ElizabethKnicely

Categories Potato

Time 1h5m

Yield 10 , 10 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups nonfat sour cream
1 1/4 cups finely shredded reduced-fat sharp cheddar cheese
1/2 cup reduced-sodium fat-free chicken broth
2 tablespoons minced fresh onions
5 teaspoons butter, melted
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (30 ounce) package frozen hash browns, thawed (such as Ore-Ida)
1 (10 3/4 ounce) can reduced-fat cream of chicken soup (such as Campbell's Healthy Request)
cooking spray
1 cup coarsely crushed corn flakes
2 tablespoons chopped fresh parsley

Steps:

Preheat oven to 350°F.
Combine first 10 ingredients in a large bowl; spread evenly into a 13x9-inch baking dish coated with cooking spray. Sprinkle cornflakes over potato mixture.
Bake at 350° for 1 hour or until bubbly. Sprinkle with fresh parsley.

Nutrition Facts : Calories 273.3, Fat 13.2, SaturatedFat 6, Cholesterol 11.5, Sodium 238.7, Carbohydrate 32.8, Fiber 1.9, Sugar 4.6, Protein 8.2

POTLUCK POTATO CASSEROLE

Potluck Potato Casserole image

A dear friend brought this dish to a gathering one day, and we were all begging for the recipe! This has become my "go to" recipe when I need a crowd pleaser. It is always the first to go!

Provided by meltedcountry

Categories Potato

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

5 large potatoes, peeled, diced and boiled
1 small onion, diced
2 slices fresh bread, broken into pieces, and crumbled with fingers
1/2 lb Velveeta cheese, diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup butter or 1 cup margarine
3/4 cup milk
1 cup corn flakes, crushed

Steps:

Combine first 6 ingredients in an ungreased 9x13 inch casserole dish.
Heat butter and milk together and pour over mixture in pan.
Sprinkle top with cornflakes crumbs.
Bake uncovered at 375 for 40-45 mins, or until lightly browned and bubbly.
ENJOY!

POTLUCK POTATO CASSEROLE

Potluck Potato Casserole image

After trying plenty of hash brown casserole recipes, I finally discovered the perfect mixture on my own! I always make this for any potluck I go to, and it's ALWAYS the first thing to be eaten! From dinner parties to football game gatherings, you won't be disappointed.

Provided by bayard-clark

Categories Side Dish Casseroles Potato Casserole

Time 1h15m

Yield 10

Number Of Ingredients 9

Ingredients

2 cups shredded Cheddar cheese
1 (10.75 ounce) can cream of potato soup
1 (8 ounce) container sour cream
½ (8 ounce) package cream cheese, softened, or more as needed
½ cup chopped green onions
2 cloves garlic, minced
½ teaspoon salt, or to taste
1 (16 ounce) package frozen hash brown potatoes
½ cup grated Parmesan cheese, or more to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
Mix Cheddar cheese, potato soup, sour cream, cream cheese, green onions, garlic, and salt together in a large bowl. Fold potatoes into the mixture; pour prepared casserole dish. Top with Parmesan cheese.
Bake in the preheated oven until bubbling and cheese is golden brown, about 1 hour.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 13.9 g, Cholesterol 50.8 mg, Fat 18.1 g, Fiber 1.3 g, Protein 10.3 g, SaturatedFat 11.2 g, Sodium 567.9 mg, Sugar 0.6 g

POTLUCK POTATO-STUFFING CASSEROLE

Potluck Potato-Stuffing Casserole image

This treasured family recipe provides the goodness of potatoes and stuffing in every forkful. We look forward to it every Thanksgiving.

Provided by Taste of Home

Categories Side Dishes

Time 1h20m

Yield 17 cups.

Number Of Ingredients 10

Ingredients

5 pounds potatoes, peeled and quartered
5 medium onions, finely chopped
4 celery ribs, chopped
1 cup butter
2 tablespoons poultry seasoning
1 tablespoon each dried savory, thyme and marjoram
2 teaspoons salt
1/2 teaspoon pepper
1 package (14 ounces) seasoned stuffing cubes
1/2 to 3/4 cup chicken or turkey broth

Steps:

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, in a large skillet, saute onions and celery in butter for 6-8 minutes or until tender. Stir in seasonings; set aside., Drain potatoes; mash in a large bowl. Stir in stuffing cubes. Stir in the vegetable mixture and enough broth to reach desired moistness., Transfer to two greased shallow 2-qt. baking dishes (dishes will be full). Cover and bake at 350° for 30-35 minutes or until heated through. This dressing is best served as a side dish, rather than stuffed into poultry.

Nutrition Facts : Calories 219 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 588mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

MEXICAN CHICKEN-SCALLOPED POTATOES CASSEROLE

Mexican Chicken-Scalloped Potatoes Casserole image

Scalloped potatoes get a Mexican twist in this hearty, easy-to-assemble casserole. Loaded with shredded chicken, potatoes and green chiles in a chili-cheese sauce, these Mexican chicken scalloped potatoes are bursting with flavor and the perfect touch of heat. Bring them along to your next potluck, or serve them up as a fun, spicy dinner!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 6

Number Of Ingredients 8

Ingredients

2 boxes (4.7 oz) Betty Crocker™ Scalloped Potatoes
4 cups boiling water
1 1/3 cups milk
2 teaspoons chili powder
2 1/2 cups shredded cooked chicken
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1 cup shredded Mexican cheese blend (4 oz)
Thinly sliced green onions, if desired

Steps:

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, stir sauce mix pouches (from boxes), boiling water, milk and chili powder with whisk.
Stir in potatoes (from boxes), chicken and green chiles. Pour into baking dish.
Bake 30 minutes. Stir mixture. Bake 15 to 20 minutes or until potatoes are tender. Sprinkle cheese on top. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with green onions.

Nutrition Facts : Calories 380, Carbohydrate 42 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 1/3 Cups, Sodium 1260 mg, Sugar 3 g, TransFat 1/2 g

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